Best 6 In A Pinch Ketchup Recipes

HOMEMADE KETCHUP

Steps:

• Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
• Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
• Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
• Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
• Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

CHERRY KETCHUP

Steps:

• 1. Heat oil over medium heat in a medium sauce pan until oil is shimmering. Add in shallot and cook until softened, but not browned, about 4 minutes.
• 2. Add in ginger and garlic and cook approximately 30 seconds
• 3. Add in cherries, vinegar, brown sugar, and salt and bring to a boil. Reduce heat and simmer until thickened, about 30-45 minutes.
• 4. Let cool to room temperature. Transfer to a blender or food processor and blend until smooth. Pour into an airtight container and store in refrigerator for up to 2 weeks.

KETCHUP

Steps:

• In a large saucepan combine tomatoes, fennel, onion, garlic, sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat until mixture becomes very thick.
• Puree mixture in a blender and strain through a mesh strainer. Chill and store in refrigerator.

QUEBEC KETCHUP

Steps:

• 1. Place a colander in a 2-quart glass measure or medium bowl. Place tomatoes in colander; sprinkle salt over tomatoes. Cover with plastic wrap; refrigerate 12 hours. Discard liquid.
• 2. Place cloves, allspice, and cinnamon on a small piece of cheesecloth. Gather edges of cheesecloth together; tie with string to make a pouch.
• 3. Combine the tomatoes, cheesecloth pouch, sugar, and remaining ingredients in a large non-reactive Dutch oven. Bring to a simmer over medium heat; cook, uncovered, 1 1/2 hours, stirring frequently. Discard the cheesecloth pouch.
• 4. Ketchup can be stored in an airtight container in your refrigerator for up to 1 month.

HOME CANNED KETCHUP

Steps:

• 1. In a sauce pan, bring first 4 ingredients to a boil. Remove from heat, cover and set aside.
• 2. Cut your tomatoes into a large pan (I use a roaster because I make a huge batch at once)
• 3. Chop onion and pepper (any hot pepper will do, just adjust amount to accomodate heat)Add to tomatoes
• 4. On medium heat, cook vegetables until complete cooked down.
• 5. Put through a colander and make certain you get all the pulp you can
• 6. Pour juice and pulp back into large pan (why not, it's already dirty)Discard peelings and seeds
• 7. Add the sugar all at once and the salt a tsp at a time or to taste. You can add more if you like.
• 8. Cook the juice until reduced to roughly half the amount. Add strained vinegar mixture and continue cooking, at medium heat (you do NOT want this to scorch so be patient) until flavors come together.
• 9. At this point you can either continue to cook until reduced to thick, ketchup consistency OR you can use a starch product such as Ultra Gel to thicken the product. It is less time consuming and you end up with more ketchup and the flavor isn't affected.
• 10. Ladle into hot, clean pint jars and cap.
• 11. Water bath 15 minutes. Let cool and store in pantry

HOMEMADE BACON KETCHUP

Steps:

• 1. Saute onion and garlic until tender and caramelized in a tablespoon or two of oil.
• 2. Add brown sugar to caramelized onions and garlic, and cook a couple of minutes until well integrated. Add tomatoes, roast bell peppers, paprika, bay leaf and fresh thyme.
• 3. Simmer about 1 hour. Add salt and pepper to taste. Add balsamic vinegar at the end. (This will balance the sugar.)
• 4. Preheat oven to 350°F. Place bacon strips on a baking sheet in the oven until it is crispy all over. Drain on paper towels, and dice into small pieces; fold into ketchup.
• 5. Keeps well in a refrigerated container for about three weeks.